Mangonutpunch Recipes

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PEANUT PUNCH



Peanut Punch image

Vanilla, honey, and nutmeg add a sweetness to this blend of roasted peanuts and milk.From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

2 cups roasted and shelled peanuts
3 cups water
1 cup milk
1 teaspoon pure vanilla extract
3 tablespoons honey
1/4 teaspoon grated nutmeg

Steps:

  • Place the peanuts and water into a blender jar and blend until the peanuts are pulverized. Strain the liquid from the ground peanuts and put the liquid back into the blender jar along with the remaining ingredients. (Discard the ground peanuts.) Beat it until it is frothy. Serve it immediately or refrigerate (blend again before serving).

MANGO PUNCH



Mango Punch image

Make and share this Mango Punch recipe from Food.com.

Provided by TheGrumpyChef

Categories     Punch Beverage

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup water
1/4 cup sugar
3 cups mango juice
2 cups orange juice
1 cup pineapple juice
1 teaspoon lime juice

Steps:

  • In a small saucepan, bring the water and sugar to a boil. Boil for 10 minutes, stirring constantly. Let the syrup cool.
  • In a large bowl, stir together the sugar syrup, mango, orange, pineapple and lime juices. Chill until ready to use.
  • Serve over crushed ice.

MANGO COCONUT PUDDING



Mango Coconut Pudding image

Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...

Provided by Hadipolo

Categories     Desserts     Custards and Pudding Recipes

Time 20m

Yield 8

Number Of Ingredients 6

4 cups milk
½ cup white sugar
¼ cup brown sugar
4 mangoes, peeled and pureed
3 tablespoons cornstarch
½ cup coconut flakes

Steps:

  • Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
  • Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
  • Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g

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